If you’re using larger muffin tins, your recipe will yield fewer, larger muffins than mine and might require a bit more cook time. I like to serve smaller muffins, especially if the muffins are on a menu with other goodies. More room for other tasty dishes.
Ingredients
- 2 cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 large ripe banana, mashed
- 2 eggs
- 1/2 cup low fat plain greek yogurt
- 1 tbsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup chocolate chips
Directions
- Preheat oven to 400 degrees
- In a large bowl, combine flour, sugar, baking powder and salt
- In a medium sized bowl, mashed banana, combine eggs, greek yogurt, vanilla and almond milk
- Mix the wet ingredients into the dry and stir to combine, add chocolate chips
- With an ice cream scoop or large spoon, fill each the muffin tin 3/4 of the way full (you can either use a well greased nonstick muffin pan, or use cupcake liners)
- Sprinkle each muffin with sanding sugar (I used Maui brand crystalized white sugar) for an extra crunch
- Bake for 25 minutes or until the muffins are golden brown and cooked through
For the full post, visit The Domesticated Wolf.